Sweet Potato Hummus

As the weather warms, the hankering for hummus returns. Our resident Little Person echoed the feeling by asking for a batch of hummus, complaining that I hadn’t made any in a while and that he currently loved it. So as usual at our place, hummus – like anything else – can become a vehicle to smuggle veggies! This version of hummus is super-kid-friendly since sweet potato adds both creamy and sweet to the spread. It also allows for using much less nut butter or oil which usually created appeal for the more adult crowd as well. But the main thing is that it tastes great wherever you use it: on crackers, with pita, in sandwiches and handhelds or scooped on some crudités.

Yield: 3 cups

What you need:

  • 1-1/2 cups cooked chickpeas (pressure-cooked or canned works best, you want super-soft bean)
  • 1 small onion, chopped
  • 1/2 a large sweet potato, peeled and diced large, about 1 cup (125 g)
  • 3 sprigs fresh thyme
  • 1 tablespoon olive oil, vegan mayo or almond butter
  • 1/2 teaspoon sumac (+ more for garnish if desired)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon apple cider vinegar
  • salt
  • water to thin (it took me about 2 tablespoons, but it depends on how thick you want the dip and how soft your vegetables and chickpeas are)

What you do:

  1. If a super-smooth dip is desired and you have lots of time on your hands (or if you don’t digest chickpeas all that well) then feel free to skin the chickpeas. To skin chickpeas, press lightly between two fingers and you’ll find that the flesh pops out leaving the skin between your fingers. Compost the skins and use the flesh.
  2. In a small pot that holds the veggies in a single layer, place the sweet potato and onion. Add water to come up the veggies about 1/4”. Add a sprinkle of salt and the sprigs of thyme. Heat on medium and let cook until all the water simmers off. The veggies should be soft at this point. Careful not to let them burn or scorch.
  3. Place the chickpeas, veggies and thyme (discard the woody stems), oil, sumac, cumin and apple-cider vinegar in the workbowl of a food processor. Pulse to mix everything and then add a tablespoon of water or two and salt to desired level. Process until smooth.
  4. Serve, dusted with additional sumac if desired.


The dip will thicken when refrigerated, thin with additional water to loosen if necessary when serving the leftovers!

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